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Light & Crispy Cinnamon Sugar Pumpkin Seeds – Easy Homemade Snack

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These Light & Crispy Cinnamon Sugar Pumpkin Seeds are a sweet, crunchy snack that started as a happy accident. Boiled before roasting for the perfect texture, they’re coated in butter, cinnamon, and sugar for an addictive treat that’s perfect for fall gatherings.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (pepitas), cleaned and rinsed
  • 2 cups water
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 teaspoon vanilla extract (optional)
  • 1/8 teaspoon nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set aside.
  2. Clean the pumpkin seeds: separate from pulp and strings, rinse under cold water, and pick out any broken or discolored seeds.
  3. In a medium saucepan, bring 2 cups of water and 1 teaspoon of salt to a rolling boil. Add the cleaned pumpkin seeds and boil for exactly 10 minutes.
  4. Drain the seeds in a colander. Spread them on a clean kitchen towel or paper towels and pat gently to remove excess moisture. Let them sit for about 5 minutes to air-dry slightly.
  5. In a medium mixing bowl, combine 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Stir with a fork to break up clumps. In a separate small bowl, melt 2 tablespoons unsalted butter. If using vanilla extract, stir it into the melted butter now.
  6. Add the dried pumpkin seeds to the bowl with the melted butter. Toss well with a spatula until every seed is coated. Sprinkle the cinnamon sugar mixture over the seeds and toss again until evenly distributed.
  7. Pour the coated seeds onto the prepared baking sheet and spread into a single, even layer.
  8. Roast for 12-15 minutes: roast for 6 minutes, then stir the seeds with a spatula. Return to the oven and roast for another 6-9 minutes, watching closely toward the end. The seeds are done when golden brown and fragrant.
  9. Remove the baking sheet from the oven and let the seeds cool on the pan for at least 10 minutes. They will continue to crisp up as they cool.
  10. Once cooled, break apart any clusters. Transfer to a bowl and serve, or store in an airtight container.

Notes

Don’t skip the boiling step—it ensures a light, crispy texture. Dry seeds thoroughly after boiling to avoid sogginess. Watch the oven closely as sugar can burn quickly. Let seeds cool completely before eating for maximum crunch. Store in an airtight container at room temperature for up to 2 weeks. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, roasted pumpkin seeds, pumpkin seed recipe, fall snack, Halloween snack, easy snack, crispy pumpkin seeds

Find it online: https://flurpchef.com/light-and-crispy-cinnamon-sugar-pumpkin-seeds-easy-homemade-snack/